Broccoli Cheddar Chicken Casserole

Picture a bubbling, golden casserole emerging from the oven—edges crisped, cheddar melting into silky ribbons, and tender green broccoli tucked into creamy layers.

Imagine the aroma of butter, garlic, and thyme wafting through the kitchen, the kind of cozy scent that makes the house feel instantly warmer.

This Broccoli Cheddar Chicken Casserole is comfort with purpose: hearty without heaviness, familiar yet just special enough. I love it because it balances textures—just-tender broccoli, juicy chicken, fluffy rice—beneath a crunchy panko-cheddar crown, all held together by a velvety, from-scratch sauce.

It’s the meal I pull out for busy weeknights or lingering Sunday suppers, for potlucks, new parents, or a make-ahead gift to your future self.

Once, after a long day and an even longer to-do list, this casserole turned a chaotic evening into a calm, shared table—leftovers included.

Ready? Let’s cook!

Why You’ll Love It

• Delivers cozy, cheesy comfort with creamy, from-scratch sauce
• Packs protein and veggies into every bite
• Assembles quickly with rotisserie chicken and cooked rice
• Freezes beautifully and reheats for effortless weeknights
• Swaps easily: noodles, quinoa, or mixed cheeses

Ingredients

• 3 cups broccoli florets — bite-size, just-tender is best
• 3 cups cooked chicken — shredded or cubed; rotisserie speeds prep
• 2 cups cheddar cheese — shredded; sharp for more flavor
• 2 cups cooked rice — white or brown, fluffed
• 1 cup milk — whole or 2% for creaminess
• 1 cup low-sodium chicken broth — lets you control salt
• 3 tablespoons unsalted butter — for a smooth roux
• 3 tablespoons all-purpose flour — thickens the sauce
• 1/2 cup sour cream — adds tang and richness
• 1/2 medium yellow onion — finely diced for sweetness
• 2 cloves garlic — minced, fragrant
• 1 teaspoon Dijon mustard — brightens the sauce
• 1/2 teaspoon paprika — subtle warmth
• 1/2 teaspoon dried thyme — earthy note
• 1 teaspoon kosher salt — or to taste; rice absorbs salt
• 1/2 teaspoon black pepper — freshly ground preferred
• 1/2 cup panko breadcrumbs — for a crunchy topping
• 1 tablespoon olive oil — toss with panko for browning
• 2 tablespoons parsley — chopped; optional fresh finish

Step-by-Step Method

Preheat & Prep the Dish

Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or butter. Set it aside. Gather all ingredients and equipment. Shred the cheddar and chicken if not already done. Cook and fluff the rice. Finely dice the onion and mince the garlic. Cut broccoli into bite-size florets for even cooking.

Blanch & Chill the Broccoli

Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green and just tender. Drain immediately. Shock under cold running water or in an ice bath to stop cooking. Drain well and pat dry thoroughly to avoid thinning the sauce later.

Sauté Aromatics in Butter

Melt butter in a medium saucepan over medium heat. Add the diced onion and cook, stirring, until translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Avoid browning to keep flavors sweet and mellow. Adjust heat as needed to prevent scorching.

Build a Roux & Thicken

Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Slowly stream in the chicken broth while whisking to prevent lumps. Add the milk gradually, continuing to whisk. Bring to a gentle simmer.

Cook 3 to 4 minutes until the sauce thickens and coats the back of a spoon.

Season Off Heat

Remove the saucepan from heat. Whisk in sour cream, Dijon mustard, paprika, dried thyme, kosher salt, and black pepper. Taste and adjust seasoning. Remember that rice and chicken absorb salt, so season a touch boldly. Set the sauce aside while you assemble the casserole components.

Combine Base Ingredients

In a large mixing bowl, add cooked rice, shredded or cubed chicken, blanched broccoli, and 1 1/2 cups of the shredded cheddar. Pour the warm sauce over the mixture. Fold gently with a wooden spoon until everything is evenly coated. Avoid crushing the broccoli or overmixing the rice.

Assemble in the Baking Dish

Transfer the coated mixture to the prepared 9×13-inch baking dish. Spread it into an even layer, pushing into corners for uniform baking. Smooth the top with the back of a spoon. Wipe any drips from the edges to prevent burning. This guarantees a neat presentation and even browning.

Mix Topping & Finish Layer

In a small bowl, toss panko breadcrumbs with olive oil until evenly moistened. Stir in the remaining 1/2 cup shredded cheddar. Sprinkle the mixture evenly over the casserole. Cover the surface fully but avoid clumping. This creates a crisp, golden crust with cheesy pockets.

Bake Until Bubbly & Golden

Place the casserole uncovered in the preheated oven. Bake for 20 to 25 minutes. Look for bubbling edges and a golden-brown topping. Rotate the pan once for even browning if needed. If the topping browns too quickly, tent loosely with foil for the last few minutes.

Rest, Garnish & Serve

Remove the casserole and let it rest for 5 minutes to set. This helps slices hold together. Sprinkle with chopped parsley for freshness, if using. Scoop into portions and serve warm. Pair with a simple green salad or roasted vegetables. Store leftovers covered and refrigerate.

Ingredient Swaps

• Gluten-free: Use gluten-free panko and swap all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (2 tbsp) for the sauce.
• Low-carb/grain-free: Replace rice with riced cauliflower (lightly sautéed to remove moisture).
• Dairy-light/lactose-free: Use lactose-free milk, lactose-free sour cream or plain Greek yogurt, and a lactose-free sharp cheddar.
• No chicken: Swap with cooked turkey, canned tuna, or white beans for a budget-friendly protein.
• No broccoli: Use cauliflower florets, green beans, or a mix of frozen mixed vegetables (thawed and patted dry).
• Cheese options: Combine sharp cheddar with Monterey Jack, Colby, or Gouda; use parmesan in the breadcrumb topping for extra savor.
• Budget swaps: Use canned condensed cream of chicken (skip roux; thin with a splash of milk/broth) and leftover rotisserie or canned chicken.
• Whole-grain/alternative base: Substitute rice with cooked quinoa, farro, or whole-wheat egg noodles (al dente).

You Must Know

• Doneness • If the top isn’t evenly golden by minute 20–25, move the dish to the upper third of the oven and switch to high broil for 1–2 minutes; stop when crumbs are deep blond and cheese is bubbling at the edges—prevents a pale, soft topping.
• Troubleshoot • If the sauce feels thin after combining, stir in 1/2 cup extra shredded cheddar or 2–3 tablespoons instant mashed potato flakes; the added solids tighten it within 2–3 minutes without graininess.
• Flavor Boost • For deeper savory notes, fold in 1–2 teaspoons Worcestershire or 1 teaspoon soy sauce to the finished sauce; it heightens umami so the casserole doesn’t taste flat after baking.
• Swap • For gluten-free, use cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold broth) in place of flour and gluten-free crumbs; the sauce should coat a spoon and leave a clean line when you swipe a finger after 2–3 minutes of gentle thickening.
• Scale • To feed 10–12, multiply all ingredients by 1.5 and use a 12×18-inch catering pan; add 5–10 minutes to the oven time and look for vigorous bubbling around the perimeter and a 165°F center when checked with an instant-read thermometer.

Serving Tips

• Serve with a crisp green salad and lemony vinaigrette to cut the richness.
• Add a side of roasted carrots or green beans for color and crunch.
• Spoon into shallow bowls; garnish with parsley and a squeeze of lemon.
• Pair with buttery garlic bread or warm dinner rolls for soaking up sauce.
• Offer hot sauce or red pepper flakes for a customizable kick.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat covered at 350°F until hot.

For make-ahead, assemble without the breadcrumb topping, cover, and chill up to 24 hours.

Add topping before baking.

This casserole freezes well unbaked for up to 2 months.

Thaw overnight, then bake.

Reheating

Reheat gently.

Microwave covered at 50–70% power, stirring midway.

Oven at 325°F covered until warmed through.

Stovetop on low with a splash of broth, stirring often.

Avoid boiling to prevent drying.

Church Potluck Staple

Honestly, this Broccoli Cheddar Chicken Casserole is the dish I bring when I want empty pans and happy chatter. At church potlucks, it slides onto the table steaming and golden, the panko-chedder crust crackling softly as I set it down.

Folks catch the buttery, oniony aroma first; then the broccoli’s fresh snap and cozy chicken-rice heart reel them in.

I love how it serves cleanly—creamy sauce clinging to every grain, ribbons of sharp cheddar melting into tender florets. It’s generous, too: a true 9×13 that feeds a family and then some.

I pre-cut squares, tuck in a serving spoon, and watch it disappear. If I’m late, I bring two. The choir kids hover; the ushers “sample.” I leave with an empty pan and a full heart.

Final Thoughts

Ready to dig in? Give this cozy Broccoli Cheddar Chicken Casserole a try, and feel free to tweak it—swap in quinoa or noodles, mix cheddar with Monterey Jack, or add a pinch more spice to make it your own!

Frequently Asked Questions

Can I Make It Gluten-Free Without Sacrificing the Crispy Topping?

Yes—you can. I swap panko with crushed gluten-free cornflakes or rice cereal, toss with olive oil, paprika, and sharp cheddar, then bake. It shatters audibly, golden and buttery, crowning each creamy bite without sacrificing crunch.

What Side Dishes Pair Best With This Casserole?

Roasted carrots with honey, a crisp apple-walnut salad, and garlicky green beans pair best. I’d add warm buttered rolls and a zesty lemon vinaigrette—bright, crunchy, and sweet notes cut richness and make every bite sing.

How Do I Prevent a Watery Casserole After Baking?

Pat dry blanched broccoli, reduce excess liquid in the sauce, and season boldly. I cook the roux until nutty, simmer to thicken, use sharp cheese sparingly, and rest the casserole, uncovering, until steam settles.

Can I Use Frozen Broccoli Without Blanching First?

Yes—but thaw and pat it bone-dry first. I spread florets on towels, squeeze gently, then roast briefly to steam off chill. You’ll keep the sauce velvety, the topping crackly, and the broccoli bright and tender.

What’s the Best Cheese Blend for Extra Creaminess?

Use sharp cheddar with Monterey Jack and a little cream cheese. I melt them until silky; you’ll taste buttery richness, gentle pull, and lush creaminess that hugs every bite, while cheddar keeps a bold, savory snap.